ROASTED GREEN VEGETABLE MEDLEY

1 cup fresh broccoli florets

1/2 lb thin fresh green beans, trimmed and cut into 2-inches pieces
5 small fresh mushrooms, halved
4 fresh Brussels sprouts, halved
1 medium carrot, cut into 1/4-inch slices
1/2 medium yellow or red onion, sliced
3 garlic cloves, thinly sliced
2 tbsp olive oil, divided
1/4 cup grated Parmesan cheese
1 1/2 tbsp julienned fresh basil leaves
1 tbsp fresh minced parsley
1 tbsp fresh lemon juice
1/2 tbsp grated lemon rind
Dash of salt
1/8 tsp freshly ground black pepper

Preheat oven to 425 degrees.

Place the broccoli, green beans, mushrooms, Brussels sprouts, carrots, onion, and garlic in a bowl; drizzle with half the oil and toss to coat.

Place veggies on a 15 x 10 x 1-inch baking pan that has been sprayed with nonstick cooking spray. Roast at 425 degrees for 20-25 minutes until veggies are tender, stirring occasionally.

Transfer veggies to a large serving bowl.

Combine the remaining oil, Parmesan, basil, parsley, lemon juice and rind, salt and pepper together well. Pour over the veggies and toss to coat.

Yield: 6 servings
Per serving: 87 calories, 6 g (1 sat) fat, 7 g carbs, 3 g fiber, 3 g protein
Diabetic exchanges: 1 vegetable, 1 fat